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\u00c2\u00a0<\/p>\n
3 large cloves of garlic<\/span><\/p>\n 2 tightly packed tablespoons of cilantro<\/span><\/p>\n 1″ piece of fresh ginger, peeled and thinly sliced<\/span><\/p>\n 1 large red bell pepper, chopped into 1\/2″ pieces<\/span><\/p>\n 2 large yellow bell peppers, chopped into 1\/2″ pieces<\/span><\/p>\n 1 large or 2 medium red onions, chopped<\/span><\/p>\n 1 cup tightly packed arugula<\/span><\/p>\n One 15 ounce can chickpeas, drained and rinsed<\/span><\/p>\n 1\/4 teaspoon cumin<\/span><\/p>\n 1\/4 teaspoon black pepper<\/span><\/p>\n 1\/2 teaspoon ground coriander<\/span><\/p>\n 2 teaspoons lime juice<\/span><\/p>\n Generous pinch of sugar<\/span><\/p>\n Salt<\/span><\/p>\n 3 tablespoons olive oil<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n To Finish (all are optional)<\/span><\/p>\n Lime juice<\/span><\/p>\n Cilantro leaves<\/span><\/p>\n Plain yogurt<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat the oven to 450, and put a large shallow pan (like a baking tray) onto the middle rack.\u00c2\u00a0 <\/span>The pan will preheat with the oven. In a food processor, combine the garlic, cilantro and ginger and process until fine, but not pureed.\u00c2\u00a0\u00c2\u00a0 <\/span>In a large bowl, combine this mixture with all of the other ingredients except for the finishing elements.\u00c2\u00a0 <\/span>Toss to mix.\u00c2\u00a0 <\/span>Carefully spread the mixture in the pan which is already in the oven.\u00c2\u00a0 <\/span>Roast for 40 minutes, stirring often and scraping up the brown bits on the bottom.\u00c2\u00a0 <\/span>The peppers should be tender, and the chickpeas should be crisp. Transfer the roast to a serving bowl and top with the finishing elements.\u00c2\u00a0 <\/span>Serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 3 large cloves of garlic 2 tightly packed tablespoons of cilantro 1″ piece of fresh ginger, peeled and thinly sliced 1 large red bell pepper, chopped into 1\/2″ pieces 2 large yellow bell peppers, chopped into 1\/2″ pieces 1 large or 2 medium red onions, chopped 1 cup tightly packed arugula One 15 ounce can chickpeas, drained and rinsed 1\/4 teaspoon cumin 1\/4 teaspoon black pepper 1\/2 teaspoon ground coriander 2 teaspoons lime juice Generous pinch of sugar Salt…<\/p>\n